I went back and looked at your previous posts to gain a better understanding of your quest.
Was this place you worked at in Arizona California style? Even if it was, California is just NY style with unique toppings, so, if you haven't already, you might want to familiarize yourself with the NY style section of the forum.
While you were working there, do you recall how long it took to bake a pizza? Matching their bake time is important- as I said before, bubbles aka oven spring, is a byproduct of quick bake times. Unless you know, for certain, how long they baked their pies for, I would strive for a bake time of less than 5 minutes. Your average stone usually can't achieve this kind of bake time with a 550 degree oven. Could you describe your oven and your stone?
The other area is flour. I recommend attempting to match their flour. Do you recall any flour bags sitting around? I can pretty much guarantee that it wasn't King Arthur and that it probably was bromated. Bromated flour is another bubble aid- not quite as powerful as a short baking time, but every little bit helps.
I applaud your willingness to scrap your original plan, take the knowledge from this forum and start from scratch. With the reduction in yeast, I think you've got a very respectable recipe there. You might, at some point, play with the water a bit (68 is a little above the norm), but I don't think that has much bearing on your current issue.
In a previous post you mentioned that they used to form the dough right from the fridge. Is this true or did they let it sit out for a bit? Are you letting your dough sit out?
It'll take some trial and error to hit the perfect level of fermentation (doubled, or even tripled, with lots of visible bubbles underneath- a clear container is ideal), but that's relatively unimportant compared to the oven/stone setup and bake time.